Cherry & Amaretti Crumble Cake

This is my version of the classic cherry and almond cake. I always use those dark cherries soaked in kirsch – their flavour is intense and boozy. When I drain the cherries I reserve the syrup to add a sweet kick to my coffees. The crumble topping adds another almond dimension in the form of crunchy amaretti and flaked nuts. This is best served with a dollop of tangy crème fraîche.


  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 23cm round, loose-bottomed cake tin and line the base with baking paper.
  2. For the cake, cream the butter, sugar, almond extract and lemon zest until lighter in texture and paler in colour. Add the eggs and soured cream and beat until smooth – don’t worry if it curdles – then add the flour and salt and fold together until you have a smooth batter. Scrape the batter into the cake tin and level off.
  3. For the crumble, rub together the flour and butter until you have a breadcrumb consistency, then toss through the sugar, biscuits and almonds.

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